AirfryerGluten FreeQuick & EasyLow CostHigh FibreHigh Protein
Packed with fibre, flavour and feel-good vibes – this bowl brings the best of burrito night with a gut-loving twist. Featuring Finnebrogue Chipolatas, alongside black beans, sweetcorn, juicy tomatoes and creamy avocado. It’s a vibrant, balanced bowl that’s big on taste and gentle on your gut. Perfect for dinner or lunch, or anytime you want comfort food that actually loves you back.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
sweet potato 500 g
smoked paprika 2 tsp
Finnebrogue naked good little chipolatas 340 g
black beans 400 g (drained)
tinned sweetcorn 200 g (drained)
cherry tomatoes 200 g (halved)
avocado 1 ½ (sliced)
lime 2
natural yoghurt 100 g
mixed leaf salad 80 g
Method
Prep & cook the sweet potatoes
Preheat the air fryer to 200°C.
Peel and dice the sweet potato into small cubes.
Toss the diced sweet potato with a dash of oil , smoked paprika and a pinch of salt and pepper. Air fry at 200°C for 15–18 minutes, shaking halfway, until golden and tender.
Cook the Finnebrogue Chipolatas
Air fry the chipolatas at 200°C for 10 minutes, shaking halfway through. If you can’t get chipolatas, you can use sausages instead.
Prep the rest of the ingredients
Meanwhile, prep the rest of the ingredients. Halve the cherry tomatoes. Cut the avocado in half, remove the stone and scoop out the flesh, then slice.
Make the lime yoghurt dressing
To make the limeyoghurtdressing, zest and juice one of the limes then stir this into the yoghurt. Season to taste with salt and pepper.
Cut the other lime into wedges, to garnish the bowls.
Assemble the Gut Health Chipolatas Bowls
Slice the cooked chipolatas into bite-sized pieces.
Divide the salad leaves, sweet potato, black beans, sweetcorn, cherry tomatoes, avocado and chipolatas between the bowls. Drizzle over the lime yoghurt and finish with a lime wedge. Tuck in and enjoy.
